Valeriana, Pecorino & Hazelnut Salad

Preparation info

  • Serves

    3

    • Difficulty

      Easy

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is my friend Lisa’s addition to our chicken ciabatta. She likes to layer her salad in this way. I love the details of keeping the white and green onion rings separate, and separating the individual rings. So much gentler in the mouth.

Ingredients

  • 15 g (½ oz) skinned hazelnuts, roughly chopped
  • 75 g (

Method

Toast the hazelnuts lightly in a dry frying pan, taking care not to take them too far as this will make them bitter. Keep aside. Shave the pecorino thinly on the slotted side of a cheese grater, or with a potato peeler if you prefer. It looks good when the shavings are not uniform. Thinly slice the spring onions, keeping the white and green parts separate.

Divide the valeriana among 3 s